Samseon Jajangmyeon

Ingredients

• 3 tablespoons black bean paste (chunjang)
• 1 tablespoon oyster sauce
• ½ teaspoon sugar
• ¾ cup water
• 1 tablespoon cornstarch
• 7 ounces fresh or frozen wheat noodles (alkaline)
• 4 ounces shrimp, peeled and deveined
• 3 ounces squid, cleaned and sliced into 0.25-inch rings
• 4 ounces mussels, cleaned and debearded
• 2 tablespoons vegetable oil
• 1 clove garlic, minced until pieces are smaller than a grain of rice
• ¼ medium onion, diced into 0.25-inch cubes
• 2 tablespoons water
• ¼ medium cucumber, julienned into thin matchsticks
• 2 tablespoons pickled radish (danmuji), diced into small pieces

Instructions

1. 1

   In a small bowl, whisk together the black bean paste, oyster sauce, sugar, and 0.75 cup water until the mixture is smooth with no black paste lumps remaining, about 1 minute.

2. 2

   In a separate small bowl, stir the cornstarch and 2 tablespoons water together until the cornstarch dissolves completely and the mixture looks like thin milk.

3. 3

   Fill a large pot with water, bring it to a rolling boil over high heat, then reduce the heat to medium-high to maintain a steady boil.

4. 4

   Heat the vegetable oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

5. 5

   Add the minced garlic to the hot oil and stir constantly for 30 seconds until the kitchen smells strongly fragrant, then add the diced onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 3 minutes.

6. 6

   Add the shrimp, squid, and mussels to the skillet and stir constantly for 2 minutes until the shrimp begins to turn pink and the mussels start to open.

7. 7

   Pour the black bean sauce mixture into the skillet and stir constantly to combine everything evenly, about 1 minute.

8. 8

   Bring the sauce to a gentle simmer over medium heat, stirring occasionally, until the mussels fully open and the shrimp is completely opaque throughout, about 3 to 4 minutes.

9. 9

   Slowly pour the cornstarch slurry into the simmering sauce while stirring constantly, then continue stirring until the sauce thickens and looks glossy and dark, about 2 minutes.

10. 10

    Add the fresh noodles to the boiling water in the pot and stir with a wooden spoon to separate them, then cook until tender and chewy, about 3 to 4 minutes (check the package for exact time).

11. 11

    Drain the cooked noodles in a colander, reserving the pot to use as a mixing bowl if needed.

12. 12

    Divide the drained noodles between two bowls, mounding them in the center of each bowl, creating a nest shape with the noodles taller in the middle.

13. 13

    Ladle half of the black bean seafood sauce over each mound of noodles, pouring it so the sauce pools around the base and drips down the sides.

14. 14

    Arrange the cucumber matchsticks in a small pile on top of the sauce on each bowl, then scatter the pickled radish pieces evenly over and around the vegetables.

Tools you’ll need

• large pot (5-quart capacity)
• large skillet (12-inch diameter)
• small bowl (2 used)
• wooden spoon or chopsticks for stirring
• whisk
• colander
• two serving bowls
• ladle
• measuring spoons and cups

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